The smoky chile cascabel combined with a few spices and oil yields these tasty camarones enchilados that will be gone in a flash!
Whenever I’m craving some spicy seafood, I pull out my supply of dried chiles to prepare these camarones enchilados(spicy shrimp). One of my special tricks for this dish is my homemade chile oil. I pair two kinds of chiles, cascabel and California, with garlic and spices to create a smoky chile oil. I also suggest using a mild oil, like grapeseed or light olive oil, for this recipe. Once you prepare it, you can use it for various recipes. Besides being a tasty marinade, it’s delicious in a homemade vinaigrette or for sautéed vegetables.
Try this recipe next time you are craving camarones enchilados. It’s a perfect appetizer or starter for your next gathering.
- 6CHILE CASCABEL
- 1CHILE CALIFORNIA (OR CHILE GUAJILLO)
- 3CLOVES OF GARLIC SLICED
- 1CUP GRAPESEED OR OLIVE OIL
- 2TABLESPOONS APPLE CIDER VINEGAR
- 1/2TEASPOON MEXICAN OREGANO
- 1/2TEASPOON CUMIN
- 1/2TEASPOON FRESH CRACKED PEPPER
- SALT TO TASTE
- YOU WILL ALSO NEED
- 1½POUNDS EXTRA LARGE SHRIMP PEELED AND DEVEINED (16-20 COUNT) WITH THE TAILS ON
- SALT AND PEPPER TO TASTE
- 1/2TEASPOON CHILE DE ARBOL POWDER OR CAYENNE
- 8 CORN TORTILLAS
- 1AVOCADO SLICED
- 1/4CUP CILANTRO CHOPPED
- 2LIMES SLICED INTO WEDGES
- 2SERRANO PEPPERS SLICED THIN
- A COMAL
- Remove stems and seeds from dried chiles. Toast for 1-2 minutes on a preheated stovetop at medium heat, comal or griddle pan. Use a metal spatula to gently press peppers. As soon as they become aromatic and change slightly in color, transfer them to a pot of simmering water. Simmer for 5 minutes. Cover and let sit for at least 30 minutes.
- Drain the peppers and transfer them to the blender. Add the garlic, 1/2 cup of oil, vinegar, oregano, cumin, pepper and salt to taste. Blend on high until smooth. Add the remaining oil and pulse to blend. Strain chile oil through a fine mesh strainer into a bowl. Taste for salt. Cover and set aside for 30 minutes …. Overnight is even better!
- When ready, season cleaned shrimp with salt, pepper and chile de arbol powder. Mix in 4 tablespoons of chile cascabel oil. Stir well to combine. Cover and marinate in refrigerator for at least 1 hour.
- Remove shrimp from refrigerator 20 minutes before cooking. Preheat cast-iron pan at medium heat for 3-4 minutes. When hot, drizzle in 1½ tablespoons of chile oil. Sear shrimp for 5-6 minutes, turning halfway through cooking time. If the pan is smaller, you may want to cook in batches. Keep shrimp warm covered in foil as they cook.
- Drizzle in some of the chile oil into a separate skillet. Heat to medium. After a minute, add a 2 corn tortillas. Cook for 30-40 seconds per side, drizzling in a little more chile oil if you like. Cook just until tortillas befin to crisp up slightly. Transfer to serving plate. Add 2 shrimp per tortilla, avocado, cilantro, lime and serrano. Drizzle more chile oil over the top. Serve right away.
Source: Hispanic Kitchen
The Mazatlan Post